There are many ways to substitute for flank steak in recipes, but if you’re looking for a straightforward recipe that will taste just as good as the real thing – this blog post is for you. There are great options that will work well as a flank steak substitute and they’re all really easy to cook with. You can even use one of these recipes if you have forgotten the recipe for your favorite flank steak dish!
Skirt Steak
If flank steak is not offered at your local butcher, a beef skirt will suffice. This specific incision is done from the animal’s diaphragm area. This cut is preferable to flank steaks.
If you’re looking for fat and juiciness, Skirt Steak may be a better option. Skirt Steak is a slender, marbling-fattened cut of beef that is much leaner than flank steaks. Because the skirt steak is thinner than flank steaks, it cooks faster and may be utilized in virtually any recipe you want to try with.
Hanger Steak
Although hanger steak, or butcher’s cut steak, is more difficult to come by, it may be a delectable alternative to flank steak. This meat is suspended from the diaphragm and runs down the lower abdomen. It is brimming with luscious, strong tastes. This cut of beef is exceptionally delicate and highly prized for its ease of preparation.
The meat is finely sliced and drenched in fat to provide a meaty taste. Additionally, this meat resembles liver and may be utilized in a variety of dishes.
You may grill or pan-sear this steak to bring out its wonderful taste. If cooking for more than 2 minutes on each side, this steak may become excessively rough. If you’re preparing fajitas, it’s an excellent replacement for flank steak.
Top Round
Top round and flank steaks are often referred to as London broil steaks. It’s unsurprising that top round is also a popular substitute for flank steaks. This broad cut is created from the hind legs’ tops. Marinating top round steaks prior to grilling or broiling them, like with other steaks in this category, increases their softness.
What if you’re not a fan of the marinade’s taste but are still concerned about toughness? We recommend rubbing the steak using garlic cloves and pepper and then letting it rest for one hour at room temperature. Grill the steak for 7 to 8 minutes each side over medium heat. Turn the steak over on either side after four minutes.
Tri-Tip Steak
The tri-tip steak is a less expensive alternative to flank steak. Triangular boneless beef is derived from the sirloin’s bottom (or tip). Triangle steak is another name for tri-tip steak. It has the benefit of having a fat edge that is readily trimmable. However, it is preferable to chop the steak after it has been cooked.
Tri-tip is a well-known component in Santa Maria-style barbecue in California Wine Country. This is essentially sirloin that has been cooked over a red oak fire. Tri-tip originated in the mid-20th century when Bob Schutz, a local grocer, sought to transform the cut into steak. Previously, it was often ground or used in stew meat.
This reduction was deemed unnecessary for a variety of reasons. Because there is just one tri-tip per side of beef, supermarkets thought it would take up too much room in a display case. This view has subsequently shifted, and the cut is now more accessible.
Bavette Steak
Bavette steak is an excellent, cost-effective flank steak alternative. This steak is much more tender and may be cooked at high heat. Due to its structure, it absorbs marinades more effectively.
When compared to a skirt steak, a Bavette steak may seem nearly similar. They are very different upon closer inspection. The former is constructed with exposed grain. This is because the former’s muscle fibers are less dense, resulting in a more open structure that enables marinades to enter the beef more readily.
If you’re not a fan of the strong meaty taste of flank steak, this steak is an excellent alternative. Its flavor and texture may be adjusted to your preference by changing the meaty flavor.
Flat Iron Steak
Another alternative for flank steak is flat iron steak. It has grown in popularity in the United States. Flat iron is crafted from premium steak. It is sliced in half to allow for the connection of the dense fat tissue.
Flat iron is as delicious grilled or pan-fried as it is slow-cooked. As with many other beef cuts, if overdone, it may become very chewy and tough.
If you’re still having difficulty locating a flank steak replacement, you might try top sirloin or bottom sirloin instead.
Non-beef Flank Steak Substitute
Portobello Mushrooms
Portobello mushrooms provide an excellent meaty substitute for flank steak. Portobello mushrooms, regardless of how they are cooked, are unlikely to deceive die-hard meat eaters. As with flank steaks, portobello mushrooms readily absorb marinades. Portobello mushrooms have a meaty texture and a flavor that is both delicious and earthy. They are very big, ranging between five and six inches in length, which is similar to some portions of meat.
Smooth or meaty, dark brown gills may be seen on these mushroom caps. Fibrous and thick stems. Portobello mushrooms are versatile and may even be grilled. Portobello mushrooms may be used in place of flank steak in fajitas. They’re also delicious in tacos, enchiladas, and mushroom bourguignon.
Tofu
Tofu may be used in lieu of flank steak as a nutritious, vegetarian-friendly alternative. Tofu is a flexible soy-based meat replacement. Because it readily absorbs various tastes and smells, it may be used in lieu of flank steak.
If you dislike meat or are averse to its taste, tofu may be added to improve the flavor of your stir-fries. This protein-based alternative will infuse your meals with a fresh taste, even if you are not a meat eater.
Chicken Breast
Chicken breast is an excellent alternative for flank steaks, whether or not you are avoiding red meat. Chicken breast is white meat that is low in fat and rich in protein. This aids in the development of muscular strength and mass. Chicken breast may be used to create nutritious meals such as stir-fries and stews. It can also be steamed or grilled with vegetables.
Chicken makes an excellent filler for tacos or chicken fajitas in Mexican cuisine. Ascertain that it is cooked correctly. If the chicken breast is overdone, it will turn dry and tough. Follow the directions precisely to guarantee delicate and juicy chicken breasts.
Conclusion
With these flank steak substitutes, you can still enjoy your favorite recipes without worrying about the cost of meat. The options we’ve provided above will work best in your recipes depending on personal preferences and what is available at local stores near you. If there are any other types that should be added to this list or if you have questions about how to use them, please let us know! We want everyone to find a substitute they love for their meal prep sessions.
